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Friday, March 28, 2014

Eggless Red Velvet Cupcake

  • 3/4 cup All purpose flour
  • 1/3 cup Powdered Sugar
  • 1/4 cup + 2 tablespoon Buttermilk
  • 1/3 cup Canola Oil
  • 1 tablespoon Cocoa powder
  • 1 tablespoon Milk
  • 1/2 tablespoon Liquid Red food color
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Vanilla essence
  1. Preheat the oven at 350 degree Fahrenheit(180 degree Celsius).
  2. First mix food color with 1 tablespoon milk and set aside.
  3. Take a bowl add butter milk and sugar, mix it well.
  4. After that add oil, food color and vanilla essence.
  5. In another bowl mix flour, baking powder, baking soda and cocoa powder.
  6. Combine both wet and dry ingredients.
  7. Take a muffin tray for cupcakes. Put molds in the cup cake slots
  8. Fill around 3/4 of the mold with the batter.
  9. Bake for 20-25 minutes or check it by inserting a toothpick in center and it should come out clean.  
Ingredients: For Frosting
  • 1/2 cup Heavy whipping cream
  • 2 tablespoon Powdered sugar
  1. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
  2. Keep cream refrigerated.

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